Pecan Tassies (Butter Tarts)
What's better than a whole pecan pie? Bite-sized pecan pies of course! And you won't be able to stop at one of these delicious bite-sized Pecan Tassies (Butter Tarts)!
Ingredients
Pie Crust
- 1.5 sticks (¾ cup) salted butter, room temperature
- 4.5 oz cream cheese, room temperature
- 1.5 cups all purpose flour
Filling
- ¾ cup light corn syrup
- ¾ cup brown sugar
- 2 large eggs
- 4 tablespoon melted salted butter
- 2 teaspoon vanilla extract
- ½ cup chopped pecans
- ½ cup chopped raisins
Instructions
MAKE THE DOUGH
- Using an electric hand mixer, combine butter and cream cheese and blend well until combined and fluffy.1.5 sticks (¾ cup) salted butter, room temperature, 4.5 oz cream cheese, room temperature
- Add flour and mix by hand until you can form the dough into a ball1.5 cups all purpose flour
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Make the filling while you wait for the dough to chill.
FILLING
- Preheat oven to 350° and prepare mini muffin tins or small tart pans (approx 1-2 inch diameter tart pan) by spraying the slots with nonstick baking spray (Baker's Joy) or brushing each slot with butter. Set aside
- Combine corn syrup, sugar, eggs, butter and vanilla in a mixing bowl. Beat until smooth.¾ cup light corn syrup, ¾ cup brown sugar, 2 large eggs, 4 tablespoon melted salted butter, 2 teaspoon vanilla extract
ASSEMBLE
- Roll out dough on floured surface until very thin. Use a biscuit cutter to make rounds and place each round into tart or mini muffin pan slots. Fit the dough into each hole and pinch the excess dough around the edges.
- Evenly distribute the chopped raisins and pecans into the tarts. Then add the filling to each tart just below the top of the dough.½ cup chopped pecans, ½ cup chopped raisins
- Bake for 25-30 min or until the filling is nice and bubbly and the dough is lightly golden brown.
- Remove immediately and place the tarts in the pan on a cooling rack for about 10 min, then remove each tart gently with a fork and place them on the rack to continue cooling. Serve at room temp. Store in the fridge in an airtight container for up to 5 days, or freeze for up to 5 months.
Nutrition
Calories: 179kcalCarbohydrates: 19gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 81mgSodium: 93mgPotassium: 71mgFiber: 0.5gSugar: 12gVitamin A: 334IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg
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